Mint Oreo Cheesecake Recipe

1. Prepare the Crust:
2. Preheat the oven to 350°F (175°C).
3.  
   • Combine crushed Mint Oreos and melted butter in a bowl, mixing until it resembles wet sand.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 8–10 minutes, then let cool completely.
4. Make the Filling:
   • Reduce oven temperature to 325°F (160°C).
   • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add sour cream, vanilla extract, and peppermint extract; mix until combined.
   • Beat in eggs one at a time, mixing just until blended.
   • Stir in green food coloring (if using) until evenly colored.
   • Fold in chopped Mint Oreos gently.
5. Bake the Cheesecake:
   • Pour the filling over the cooled crust.
   • Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides (water bath method).
   • Bake for 55–65 minutes, or until the center is set but slightly jiggly.
   • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
6. Chill:
   • Remove the cheesecake from the water bath, cover, and chill in the refrigerator for at least 6 hours (preferably overnight).
7. Prepare the Topping:
   • Whip heavy cream, powdered sugar, and peppermint extract together until stiff peaks form.
   • Spread or pipe the whipped cream over the cheesecake.
   • Garnish with crushed Mint Oreos and drizzle with chocolate ganache, if desired.

Enjoy this dreamy, minty dessert—perfect for the holidays or any time you’re craving something extra indulgent! Let me know if you try it out!